Ingredients

• 300g Risotto Rice
• 2 Garlic Cloves
• 75g Shallot
• 1 Fennel Bulb
• 100g White Wine
• 600g Vegetable Stock
• 270g Hot Smoked Salmon
• 3 tablespoons Dill
• 25g Butter
• 1 tablespoon Butter
• 1 ½ tablespoons Olive Oil
• 1 pinch Salt & Pepper
• 2 sprigs Fresh Parsley

Tools

• kCook Multi
• Large serving bowl
• Kcook bowl

Method

1. Fit thin slicing disc (4) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add butter and olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Then add risotto rice and garlic clove to the kCook bowl
9. Add salt & pepper to the kCook bowl to taste
10. Turn direct prep attachment to position 1
11. Slice shallot and fennel bulb into the kCook bowl with direct prep attachment
12. Turn direct prep attachment to position 2
13. Cook with filler cap removed - 4 min, 98°C, speed 4
14. Then add white wine to the kCook bowl
15. Cook with filler cap removed - 2 min, 98°C, speed 4
16. Cook with filler cap removed - 3 min, 98°C, speed 3
17. Then add vegetable stock to the kCook bowl
18. Cook with filler cap removed - 4 min, 98°C, speed 4
19. Then add hot smoked salmon and dill to the kCook bowl
20. Season to taste
21. Cook with filler cap removed - 5 min, 98°C, speed 4
22. Then add butter to the kCook bowl
23. Mix with filler cap removed - 30 sec, 62°C, speed 4
24. Serve
25. Garnish with fresh parsley

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